Fang, Y.; Bian, M.; Wu, X.; Yuan, L.; Xu, Q.; Zhou, W.; Han, B.
Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing. Fermentation 2024, 10, 353.
https://doi.org/10.3390/fermentation10070353
AMA Style
Fang Y, Bian M, Wu X, Yuan L, Xu Q, Zhou W, Han B.
Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing. Fermentation. 2024; 10(7):353.
https://doi.org/10.3390/fermentation10070353
Chicago/Turabian Style
Fang, Yuli, Minghong Bian, Xuan Wu, Lemei Yuan, Qiang Xu, Weitao Zhou, and Baolin Han.
2024. "Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing" Fermentation 10, no. 7: 353.
https://doi.org/10.3390/fermentation10070353
APA Style
Fang, Y., Bian, M., Wu, X., Yuan, L., Xu, Q., Zhou, W., & Han, B.
(2024). Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing. Fermentation, 10(7), 353.
https://doi.org/10.3390/fermentation10070353
